Lamb Linguine

Lamb Linguine

with Courgette

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Looking for a tasty midweek dinner option? Try cooking up our Lamb Linguine with Courgette in just 20 minutes for a balanced and tasty meal


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams



200 grams

Lamb Mince

½ pot(s)

Italian Herbs

1 unit(s)


½ sachet

Worcester Sauce


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Red Wine Stock


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3261 kJ
Energy (kcal)780 kcal
Fat20.0 g
of which saturates10.0 g
Carbohydrate101 g
of which sugars25.0 g
Dietary Fiber3 g
Protein45 g
Cholesterol0 mg
Salt4.15 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle.Pour the boiling water from your kettle and 0.5 tsp of salt into a large saucepan and bring back to the boil. b) Once boiling, add the linguine (see ingredient list for amount) to the saucepan of boiling water and cook for 12 mins. c) When cooked, drain in a colander, return to the pan off the heat and drizzle with a little oil to stop it sticking together.


a) Meanwhile, heat a large frying pan on high heat (no oil). b) When hot, add the lamb. c) Cook until browned, 3-4 mins. Break it up with a spoon as it cooks. Tip: Carefully pour away any excess fat if desired! d) Sprinkle over the Italian herbs and cook, stirring, for another minute. e) Meanwhile, trim the courgette then quarter lengthways. Chop witdthways into small pieces.


a) Add the Worcester sauce (see ingredient list for amount you need) to the lamb and allow to bubble away until evaporated. b) Stir in the courgette, finely chopped tomatoes, red wine stock paste and a pinch of sugar (if you have some), bring to the boil.


a) Reduce the heat to medium and simmer until the sauce is thick and tomatoey, 5-6 mins. Tip: Add a splash of pasta water if it gets too thick.


a) Toss the drained linguine through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot. b) Taste and season with salt and pepper if needed.


a) Serve the lamb linguine in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!